Pizza Pronto

With this 10-minute recipe, dinner will be on the table before your stomach begins to rumble. Cut into wedges, this pita pizza also makes great finger food for a party.

Level:
Easy

Serves:
4

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Ingredients

4 pocketless pita breads

1 tbsp. basil-flavored olive oil

2 tbsp. tapenade (olive paste)

8 slice soppressata

4 oz. fresh mozzarella cheese

1 red bell pepper

1 yellow bell pepper

16 slice plum tomato

1 c. grated fontina cheese

Grated Parmesan cheese (optional)

½ c. fresh arugula leaves

Directions

Adjust oven rack to bottom position; preheat oven to 500 degrees F.

Place pita breads on a large baking sheet. Brush each with olive oil, then spread on tapenade, dividing evenly. Place soppressata, then mozzarella cheese, on pitas. Scatter bell peppers, tomatoes, and fontina cheese on top.

Bake in oven 5 to 7 minutes, until crisp and cheese is melted. Remove from oven. Sprinkle with Parmesan cheese, if desired; top each pizza with arugula.